Blast Freezing: The Means and Method Behind Rapid Temperature Reduction Technology

Blast freezing is an industrial food preservation process that involves the quick freezing of food (usually in individual portions) through exposure to extremely cold rapidly moving air.

While such products can be frozen for storage in standard industrial freezers, in order to freeze items in a much shorter time—to “flash-freeze” or “blast freeze” them— industry professionals often rely on specially-designed Blast Freezers. Blast Freezers combine a standard freezer’s static temperature reduction ability with enhanced methods (such as blower fan air-exchange technology) to subject products to much colder temperatures, usually through direct application in the form of hyper-cold air. This physical process (commonly referred to by the weather prediction services as “wind chill”) can rapidly lower the temperature of exposed items, freezing them very quickly.

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